Ricotta and Rocket Gnocchi with Lemon and Parmesan Sauce

, from Issue #31. September, 2015
Photography by Aaron McLean.
Ricotta and Rocket Gnocchi with Lemon and Parmesan Sauce


2 cups packed rocket leaves
300 grams firm ricotta
finely grated zest 1 lemon
1 clove garlic, crushed
¼ teaspoon freshly grated nutmeg
3 egg yolks
1 cup freshly grated Parmesan cheese
½ cup plain flour
sea salt and freshly ground pepper

4 tablespoons butter
1 clove garlic, crushed
1 tablespoon chopped thyme leaves
finely grated zest and juice 1 lemon
1 cup freshly grated Parmesan cheese
½ cup chicken stock

To serve
handful of rocket
Parmesan cheese for grating


Line a large flat tray with baking paper.

Gnocchi: Put the rocket in a large bowl and cover with boiling water, turning to wilt. Drain and refresh in cold water. Place in a clean tea towel and wring tightly to remove all the water. Chop finely and place in a large bowl. Add the remaining ingredients and combine with a fork to form a soft dough. Do not put the mixture in a food processor as this will toughen it. Season well.

Spoon the dough into a piping bag with a 2 cm plain nozzle, or place in a strong plastic bag with a 2 cm corner snipped off.

Pipe the dough onto the tray in long strips. Cover and chill until the dough is firm. The gnocchi can be made 24 hours ahead of cooking.

Sauce: Combine all the ingredients in a small saucepan, season and simmer for 4-5 minutes until slightly thickened. Keep warm.

To cook: Bring a large saucepan of well salted water to the boil. Cut the gnocchi into 2 cm lengths. Cook the gnocchi in two batches, keeping the water at a gentle boil. Once they rise to the surface,
cook for 3-4 minutes until cooked through.

Remove with a slotted spoon, draining off as much water as possible and place in warm shallow bowls, covering them to keep warm.

Repeat with the remaining gnocchi.

To serve: Spoon the hot sauce over the gnocchi and top with the rocket and freshly grated Parmesan cheese. Serves 4 as a first course.